• 2 large carrots, peeled and cut into 3” batons or a bunch of baby carrots

• 1 English cucumber, peeled and cut into 3” batons

• 1 red bell pepper, seeded and cut into batons or triangles

• 2 celery spears, peeled and cut into 3” batons

• 1 bunch of radishes, washed and trimmed (larger radishes may be sliced or halved)

• 1 basket cherry tomatoes 

• A selection of your favorite herb sprigs and lettuce leaves (such as basil, radicchio and endive)

For the dip

• ¾ cup plain Greek yogurt

• 1 cup sour cream

• ¼ cup parsley leaves, chopped

• 1 Tbsp mint, chiffonade (shredded)  

• 2 Tbsp dill, chopped

• 1 Tbsp tarragon, chopped 

• 1 tsp dried leaf oregano, crumbled

• ½ tsp ground cumin

• 1 Tbsp fresh lemon juice

• 2 lemons, zested

• ¼ cup capers, drained and chopped

• salt and pepper to taste

• Jordan Extra Virgin Olive Oil to garnish